But they do not compare to the delicious Jersey tomatoes growing in my backyard. When I made this bruschetta I didn't have any large red tomatoes on the vine so I used cherry tomatoes instead. Just like every other recipe this week, I threw the ingredients into the food processor and let it do the rest. I absolutely love bruschetta served on crispy bread or sprinkled over pizza. It's a perfect appetizer for a summer party or maybe as a side to your pasta dinner with pesto? Followed by a dessert of raspberry sorbet? Oh how I love my food processor!
This bruschetta is very light and, like the salsa, be sure to leave it in the fridge for a few hours to let the flavors meld together. Serve it on toasted ciabatta bread or my favorite: these little mini toasts from Trader Joe's. Seriously, how cute are these?
Remember, this is the last day to get your submissions in! I'll pick my favorite over the weekend to make in my food processor and share with all of you :)
Makes about 2 cups
- 2 cloves garlic, peeled
- 1 c basil, packed
- 2 tomatoes, ends cut off and quartered
- 1/3 of a red onion, outer layer peeled and quartered
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- salt and pepper, to taste
Add garlic and basil to the bowl of a food processor and pulse until minced. Add tomatoes and red onion and pulse two or three times until diced. Add the olive oil and the balsamic vinegar through one of the holes on the cover of the food processor and pulse once or twice to combine. Pour into container and add salt and pepper to taste.
Tips for using your food processor
- When you have to dice vegetables using your food processor but still have more ingredients to add afterwards, leave the vegetables a size or two bigger than you would prefer.